Her Home Grown (But Not Left Handed) Kohlrabi Dish

How about something different for supper tonight. Something tasty and good for you all at once! How about an all in one dish from the garden? Kohlrabi!

My husband planted Kohlrabi in our garden and they were ripe for picking today. Kohlrabi comes in green or purple coloring, can be eaten raw or cooked. It reminds of me fresh broccoli and tastes SO good, sliced with a little bit of salt. You can plant these from seed. Start them inside for the first 4 to 6 weeks and then transplant them to your garden. They’re reading to pick in about 38 to 49 days.

Throw these bad boys into a tub of boiling water. Boil with lid on until tender, 20 to 25 minutes.

Toss ’em into a 9 by 13 dish (sprayed with cooking spray or olive oil).

Once the veggies are tender and sitting in their 9 by 13 home, begin making the Au Gratin topping. and add pour over the top of your veggies.

Bake in the oven for 25 minutes at 350 degrees. Viola! All in one healthy dish.

A close up. Ignore the paper plates!

And yes, your kids will eat it. It tastes like broccoli. Well that’s IF they like broccoli.

6 servings

Active Time:25 minutes

Total Time:1 1/2 hours

INGREDIENTS (This recipe is adapted from several I found at Recipes.com).

3 pounds kohlrabi , (5-6 medium), trimmed, peeled and thinly sliced

fresh parsley (2 T) , 2 leaves of fresh basil (about Tsp)

1 1/3 cups low-fat milk, divided

3 tablespoons all-purpose flour

1/2 cup thinly sliced smoked ham, cut into strips

1/4 cup shredded sharp Cheddar cheese

1/2 teaspoon salt

1/4 teaspoon freshly ground black or white pepper

Pinch of freshly grated nutmeg

1/3 cup fresh breadcrumbs, preferably whole-wheat.

PREPARATION

Preheat oven to 400°F. Put a large pot of water on to boil. Coat a 1 1/2-quart gratin dish or similar-size shallow baking dish with cooking spray.

Cook kohlrabi in the boiling water until tender, 20 to 25 minutes. Drain.

Heat 1 cup milk in a small saucepan over medium heat until steaming. Whisk flour and the remaining 1/3 cup milk in a small bowl to make a smooth paste; stir into the hot milk and cook, whisking constantly, until the sauce bubbles and thickens, 2 to 3 minutes. Remove the pan from the heat and stir in ham and cheese. Season with salt, pepper and basil.

Distribute the cooked kohlrabi in the prepared dish. Pour the cheese sauce over the top, spreading evenly. Sprinkle with breadcrumbs.

Bake the gratin until bubbling and golden on top, 30 to 40 minutes.

Remove from oven and top with freshly chopped parsley.

EAT!

TIPS & NOTES

Make Ahead Tip: Prepare through Step 4; cover and refrigerate for up to 1 day.

Tip: To make fresh breadcrumbs, trim crusts from firm whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/2 cup fresh crumbs.

About the author

Heather Riggleman

Heather Riggleman co-founded Her View From Home before blazing a new trail of her own to inspire and support moms outside church walls. She is an over caffeinated mom of three kids, (ages 14, 7, 5) & married to her high school sweetheart. She blogs about her mishaps in the kitchen, switching to clean eating, raising children with special needs and talking about real women, real faith and real life.
Heather's articles have been featured in Today's Christian Woman, MOPS International, Proverbs 31 and Focus on the Family.
She is represented by Books & Such through Mary Keeley with her first book, Mama Needs A Time-Out! It is available on eChristian, Amazon, and B & N.com. For more about her everyday faith and mothering mania, visit www.heatherriggleman.com.